Introduction

These Hot Cocoa Cookies bring the cozy flavors of a warm cup of cocoa to your cookie jar. Rich chocolate, gooey marshmallows, and optional peppermint make them a perfect treat for chilly days or holiday gatherings.

Four round chocolate cookies sit close together on a patterned silver tray with a white marbled texture underneath. Each cookie is dark brown and cracked slightly on top, with large, white marshmallows embedded on the surface. Melted, glossy chocolate is generously spread over and around the marshmallows, creating thick, shiny patches that mix with the soft, pillowy texture of the marshmallows. Two whole white marshmallows lay beside the cookies on the tray. The scene is lit to show rich textures and deep contrasts. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Butter (barely softened)
1 1/3 cups Brown Sugar
1/2 cup Sugar
2 large Eggs
1 teaspoon Vanilla Extract
2 1/2 cups Flour (for thicker cookies, may use 2 3/4 cups)
2/3 cup Unsweetened Cocoa Powder
1 teaspoon Baking Soda
1 teaspoon Cornstarch
3/4 teaspoon Salt
2 cups Semi-Sweet Chocolate Chips
8 large Marshmallows (cut in half)
6 ounces Semi-Sweet Chocolate (melted for drizzling)
1 teaspoon Peppermint Extract (optional)
1/2 to 3/4 cup Crushed Candy Canes (optional)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. In a large bowl, cream together the butter, brown sugar, and sugar for 3 to 4 minutes until light and fluffy, scraping down the sides halfway through.
Step 2: Beat in the eggs and vanilla extract. If using peppermint extract, add it now. Mix for an additional minute until well combined.
Step 3: In another bowl, sift together the cocoa powder, flour, baking soda, cornstarch, and salt. Gradually add these dry ingredients to the wet mixture and mix just until combined. Fold in the semi-sweet chocolate chips.
Step 4: Line a baking sheet with parchment paper. Roll the dough into balls and place them about 2 inches apart on the sheet. Bake for 8 to 10 minutes, or until the edges are just set.
Step 5: Remove the cookies from the oven and quickly press half of a marshmallow (cut side down) onto the center of each cookie. Return the cookies to the oven for 2 minutes until the marshmallows puff slightly.
Step 6: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 7: Melt the semi-sweet chocolate in a microwave-safe bowl using 30-second increments at 50% power, stirring in between. Add 1 to 2 teaspoons of oil if needed to thin the chocolate for easier drizzling.
Step 8: Drizzle the melted chocolate over the cooled cookies using a piping bag, spoon, or knife. For a festive touch, sprinkle crushed candy canes on top before the chocolate sets.

Tips & Variations

For thicker cookies, increase the flour to 2 3/4 cups as suggested.
Use peppermint extract and crushed candy canes for a holiday twist.
Replace semi-sweet chips with dark or milk chocolate chips based on preference.
To prevent marshmallows from burning, watch the second bake closely, as oven temperatures may vary.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. When ready to enjoy, thaw at room temperature. If desired, refresh the drizzle with melted chocolate after thawing. Avoid refrigerating as it can dry the cookies out.

How to Serve

The image shows five dark brown cookies with a rough texture, each topped with large white marshmallow pieces that appear soft and slightly melted. On top of the marshmallows and cookies, there are thick, glossy pools of melted dark chocolate that create an uneven shiny layer. The cookies are arranged closely together on a patterned silver tray, and there are several whole marshmallows scattered around the tray's edges. The overall look is rich, gooey, and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of large marshmallows?

Yes, but you may need to add a few mini marshmallows on top of each cookie to get a similar gooey effect.

What if I don’t have cornstarch on hand?

You can omit the cornstarch, but it helps give the cookies a tender texture. An equal amount of arrowroot powder can be used as a substitute.